Pear Rhubarb Muffins

Pear Rhubarb Muffins

Ingredients:
3.5 oz (100 g) dried pears, cut into ¼ in (0.5 cm) cubes, tough parts removed
3.5 oz (100 g) rhubarb stalks, trimmed and chopped into ½ in (1 cm) lengths
1 cup low-fat milk
1 Tbsp soft brown sugar
2 Tbsp honey
2 Tbsp light olive oil
1 tsp baking soda
⅔ cup whole wheat flour
⅔ cup self-rising flour
⅔ cup oat bran
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp ground ginger

Directions:
1. Preheat oven to 375°F (190°C). Coat 12 standard-size muffin cups with cooking spray or insert
paper liners.
2. In large saucepan, add pears, rhubarb, milk, sugar, honey, and oil. Bring to a boil, then reduce heat
to low and simmer for 2 minutes, or until rhubarb has softened. Mixture will look curdled, but this is
normal. Add baking soda and stir until frothy.
3. In large bowl, combine flours, oat bran, baking powder, cinnamon, nutmeg, and ginger and stir to
combine. Add fruit mixture and stir gently until just combined. Spoon into prepared muffin cups and
bake for 30 minutes, or until muffins are brown and risen. Allow to cool slightly on a wire rack
before serving.
Per muffin: 132 calories, 3 g protein, 26 g carbohydrates, 3 g fiber, 4 g total fat, 1 g saturated fat, 2
mg cholesterol, 250 mg sodium
CARROT GINGER YOGURT MUFFINS
Makes 12
Prep Time: 10 minutes
Cook Time: 25 minutes plus cooling
Healing Foods: flour, ginger, chia, oats, carrots, apples, yogurt
Ailments It Heals: arthritis, blood pressure, hives, interstitial cystitis